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Smoking Pig

1043 Brunette Ave, Coquitlam · Restaurant

Official record from Fraser Health →

Inspection summary

Smoking Pig has been inspected 13 times by Fraser Health Authority since January 10, 2018. The most recent inspection, on December 4, 2025, found no infractions.

10 of 13 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Handwashing and staff hygiene, Food temperature control and Protecting food from contamination.

The last 6 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on September 8, 2022. For example: 401 - Adequate handwashing stations not available for employees [s. 21(4)]

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on July 22, 2021. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on July 22, 2021. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on January 10, 2018. For example: 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on September 8, 2022. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

13 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    0 infractions

  4. Routine Inspection

    0 infractions

  5. Routine Inspection

    0 infractions

  6. Follow-Up Inspection

    0 infractions

  7. Routine Inspection

    2 infractions

    • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): The front service hand washing sink had a large bag in front of it, and there were dishes in the sink. The sink is not accessible at all times so staff can wash their hands, and the sink was being used for other purposes other than washing hands.
      • Corrective Action(s): Immediately relocate the large bag so it is not blocking the hand sink. Immediately remove the dishes in the sink and only use the sink for washing hands. During the inspection, the bag and dishes were removed.
      • Violation Score: 5
    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: 1) There are food stains and cobwebs on walls; the sides of equipment; on the outer surfaces of food containers; on the legs of equipment, tables, and shelves; on shelves and racks; and in cupboards. These conditions indicate cleaning is not being done frequently enough, and/or more frequent, detailed cleaning is required.
      • 2) The exhaust canopy is overdue for a professional cleaning (service stickers indicates August 2022). The accumulation of grease and food is a fire hazard.
      • 3) The outdoor food processing area (smoker and gas burner) has debris, weeds, broken equipment and food stains on equipment and tables. This will attract pests.
      • Corrective Action(s): 1) A thorough cleaning from floor to ceiling is required to be completed. Scrub all surfaces mentioned and move items away from walls and clean behind and beneath them. Separate piecies of equipment and clean the surfaces between each of them. Remove all items from shelves and cupboards before cleaning these surfaces. Use hot water and degreaser to clean the mentioned surfaces, and then sanitize with a bleach and water solution (1Tbsp of bleach per 4L hot water).
      • 2) Schedule a professional company to clean the exhaust canopy.
      • 3) Clean up the outdoor food processing area and upgrade it so it meets health standards, as food is being processed in this area. Place cement slabs down for flooring where the smoker and gas burner is, as this material is cleanable and fire resistance. Remove all weeds, debris, and broken or unused equipment. Ensure a canopy/or roof covers the outdoor food processing areas from the elements (sun, wind, rain) and to protect the food from contamination. Secure this area so animals and the public can not access it.
      • **Correction date: Oct. 8/22**
      • Violation Score: 9
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Storage of excess items (dishware, cookware, etc.), broken equipment, and items that do not relate to the business (workout weights, chin up bar, etc.) are occurring in food storage & processing areas of the premises. The premises is cluttered and it is more difficult to clean the premises. This was mentioned in the previous inspection.
      • Corrective Action(s): Immediately remove all broken or unused equipment, all extra items not being used, and all items not related to running the business on a daily basis.
      • **Correction date: Oct.7/22**
      • Violation Score: 5
  8. Follow-Up Inspection

    0 infractions

  9. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): Multiple items (eggs, diced green onions, spinach, and herbs) were in dishes inside inserts at the prep cooler. The temperature for each items were 10C, 8C, 11C, 8C repeatedly.
      • Correction: All of the above items were relocated to a working cooler at the time of inspection. Ensure 4C or lower can be maintained for the potentially hazardous food in the prep cooler.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
      • Violation Score:
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Sanitizer pail had 0ppm chlorine
      • Correction: Chlorine sanitizer at 100ppm was made at the time of inspection
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
      • Violation Score:
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Tongs kept in warm water bath.
      • Correction: Utensils should be kept in a dry container or in an ice water bath to prevent potential growth of microbes/bacteria.
      • Date to be corrected by: Corrected during inspection
      • Corrective Action(s):
      • Violation Score:
      • 304 - Premises not free of pests [s. 26(a)]
      • Observation: 8 rodent dropping observed behind the boiler tank.
      • Correction: Ensure all surfaces are cleaned & sanitized on a regular basis to prevent pest attraction. Clean and sanitize area with rodent droppings.
      • Date to be corrected by: 1 week
      • Corrective Action(s):
      • Violation Score:
      • 305 - Conditions observed that may allow entrance/harbouring/breeding of pests [s. 26(b),(c)]
      • Observation (CORRECTED DURING INSPECTION): Back door open during time of inspection
      • Correction: Ensure back door is closed at all times to prevent pest entrance into the premise
      • Date to be corrected by: corrected during inspection
      • Corrective Action(s):
      • Violation Score:
      • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: Door handles & prep cooler is very sticky
      • Correction: Clean & sanitize on a regular basis to prevent pest attraction.
      • Date to be corrected by: 1 week
      • Corrective Action(s):
      • Violation Score:
      • 312 - Items not required for food premises operation being stored on the premises [s. 18]
      • Observation: Multiple items not being used stored in kitchen leading to clutter
      • Correction: Remove items not being used
      • Date to be corrected by: 1 week
      • Corrective Action(s):
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Follow-Up Inspection

    0 infractions

  13. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation: High temperature dishwasher did not reach 71C at the final rinse cycle.
      • Corrective Action(s): Call a technician and have the dishwasher repaired so that it is able to reach 71C or higher at the final rinse cycle. Until it is repaired, wash your equipment in the dishwasher and manually sanitize it in the sink in a solution of 100-200ppm chlorine (5mL of unscented household bleach for every 2.5L of water) for 2 minutes before air drying.
      • Violation Score: 5
      • 401 - Adequate handwashing stations not available for employees [s. 21(4)]
      • Observation (CORRECTED DURING INSPECTION): No paper towels were available at the handwashing sink near ice machine.
      • Corrective Action(s): Ensure that the handwashing station is fully stocked at all times and the sink is used for handwashing only. Staff re-filled the paper towels at the time of inspection.
      • Violation Score: 5

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